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Loin Steaks

Also known as sirloin or porterhouse. A lean cut, similar to a pork loin chop but trimmed & without the bone.

Instructions based off 2cm thick pork steaks

NOTE: This method will cook the steak to just white. If you prefer a little bit of pink just reduce the cooking time. If your steak is thicker than 2cm, adjust the cooking time on the second side.

Click on each drop-down step below:

STEP 1

Preheat a pan, griddle pan or BBQ plate just like you would for any other steak. Cook it on one side without turning for 6 minutes.

STEP 2

Turn it over once and allow it to cook for 2 more minutes.

STEP 3

Take the steak straight out of the pan without flipping over and place on a plate to rest for two minutes. That allows the juices to settle and it will be lovely and tender.

Steps in Motion: 6-2-2

THE 10 MINUTE PORK STEAK!

6 minutes on one side, 2 minutes on the other and 2 minutes to rest.

Lean and flavoursome, and with no bones, it is best cooked quickly.

Instructions based off 600g pork loin (whole or steaks)

Use additional ingredients of your choice:

  • 1 tablespoon cornflour + seasoning of choice (suggested: soy sauce)
  • 1/3 cup of sauce/s or stock of choice
  • 1 cups mixed veg

OR follow our basic ‘Pork Loin Stir-Fry with Bamboo Shoots & Corn’ recipe below.

Click on each drop-down step below:

STEP 1

Use a sharp knife to slice pork loin into fine pieces.

STEP 2

Toss the pork with cornflour (helps to tenderise the pork) and seasoning of choice, then fry with oil in a large heavy-based wok set over a high heat for 4 minutes, until browned.

   

STEP 3

Add vegetables of choice. Pour in the stock or sauce of choice and simmer to thicken. Serve over steamed Asian greens.

   

Steps in Motion: Basic Recipe

PORK LOIN STIR-FRY WITH BAMBOO SHOOTS & CORN

Preparation time: 10 minutes
Cooking time: 10 minutes

  • 600g pork loin (whole or steaks)
  • 2 tablespoons soy sauce
  • 1 tablespoon cornflour
  • 2 teaspoon oil
  • 1 punnet baby corn, sliced
  • ½ cup chicken stock
  • ½ cup sliced bamboo shoots, drained and rinsed
  • 2 bunches steamed Asian greens, to serve

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